Superb cocktails that retain their popularity over time.

Manhattan

2 oz Rye (or bourbon)
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain, straight-up, cocktail glass, garnish.

Notes

Some recipes call for only 3/4 oz of vermouth for a stiffer, less sweet Manhattan. Use Carpano Antica make a complex and interesting version.

YieldsDrink
Year
1887
Authenticity
Altered recipe
Creator
Jerry Thomas, The Bar-Tender's Guide, or earlier.
Source reference

Gary Regan, The Joy of Mixology

Quickstart
Curator rating
Not yet rated
Average rating
4.5 stars
(92 ratings)
From other users
  • Better with bourbon
  • Always with Rye, the spicier the better!
  • Personal favorite: 2 oz Bulleit, 1/2 oz Carpano Antica, 1 ds Fee Brothers, 1 bs Luxardo maraschino liqueur, Luxardo cherry garnish.
  • Bit too strong for cheap bourbon
  • I had my first Manhattan in The Club Lounge at the Ritz-Carlton Battery Park in New York City. My Preference: Rittenhouse 100 Rye BIB with Cocchi Vermouth di Torino - Served on the Rocks
  • 2.5oz Rittenhouse 1oz Carpano Antica Formula 2 dashes Angostura
  • Very nice. Want to try Perfect (half Dry/Half sweet vermouth) at some point.
  • Along the Bourbon Trail Sub 1 oz vermouth with 1/2 oz sweet + 1/2 oz dry Garnish with lemon twist
  • Variation: a Perfect Manhattan, 2oz rye, 1/3oz sweet vermouth, 2/3oz dry vermouth, orange bitters. A less sweet, more interesting version.
Similar cocktails

I had almost given up on Manhattans, until an awesome bartender made me one with Black Maple Hill Bourbon and Carpano Antica...


For our use: Maker's Mark bourbon, Carpano Antica sweet vermouth. Served on the rocks.


Irish-Scots Manhattan variation: Use Irish whiskey (Jameson) and a heavy rinse (small puddle) of Islay Scotch (Lagavulin 16), plus a 3rd dash of Angostura. (Editor's note: posted on behalf of jughead to consolidate Manhattan recipes.)


Finest kind. I prefer to make it with a half and half mix of Noilly Pratt Dry and Carpano Antica sweet vermouth, 1:4 with a mix of ryes (Pepper's 1776 and Old Overholt is nice) with orange and angostura bitters, and a lemon twist as well as the cherry.


Have you tried one w/ Maker's 46? That, Carpano Antica, and Bittercube Cherry Bark Vanilla Bitters makes the most perfect Bourbon Manhattan


J.S-g. commented on 5/23/2016:

Tonight I tried a Perfect Manhattan with Bulleit Rye, Vermouth del Professore Rosso and Vermouth la Canellese along with one dash of Angostura and one dash of Peychaud's. Very nice, indeed.


Tequila variant - Substitute 2oz reposado tequila for the whisky, and 2 dashes of Scrappy's Firewater Tincture for the bitters.


Vesper

2 oz Gin
1⁄2 oz Vodka
1⁄4 oz Aromatized wine, Lillet Blanc (or Cocchi Americano)
1 twst Lemon zest (as garnish)
Instructions

Shake, strain, straight up, cocktail glass. Because that is the way Bond likes it -- shaken, not stirred.

Notes

Created by Ian Fleming for the character Vesper in Casino Royale. This version is as adapted by Gary Regan. The original calls for Lillet Kina. Some feel that Cocchi Americano is a good substitute.

Vesper, Sam's Chowder House, Half Moon Bay, CA
2010, Creative Commons, Sam TabascoMan77, Wikipedia
YieldsDrink
Year
1953
Authenticity
Unknown
Creator
Ian Fleming, author, Casino Royale
Source reference

Gary Regan, The Joy of Mixology. http://en.wikipedia.org/wiki/Vesper_%28cocktail%29

Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Tried with 3:2 using Genever. Not as good.
  • made shaken very cold, added 2 ml of tonic water with quinine in it.
  • yet to try
  • Variation 1: one drop of Grapefruit bitters, 1 drop of Lemon bitters
  • Used Cocchi Americano. Nice!
  • I've done it with 3 gin 2 vodka and 1 lillet
  • I prefer the reversed version!
Similar cocktails
  • Thymely Gibson Martini — Gin, Fleur de Thym, Bianco Vermouth, Cocktail onion
  • The Superlative — Gin, Sweet vermouth, Bianco Vermouth, Maraschino Liqueur, Absinthe, Lemon zest
  • 1022 Martini — Gin, Aromatized wine, Eau de vie of Douglas Fir
  • Napoleon — Gin, Aromatized wine, Curaçao, Fernet Branca, Lemon peel
  • Arborist — Gin, Sweet vermouth, Dry vermouth, Nocino

I would think that Cocchi Americano would be a much better substitution for the (not made anymore) Kina Lillet. Bonal is very sweet vermouth meets Oloroso Sherry, and not only would you lose the color of the drink, but the flavors might be too heavy.


Dan commented on 9/06/2011:

Right you are. Fixed.


I've always been a 1.5 gin to 1 vodka--keep the lillet or cocchi to the 1/4 suggested


A very nice cocktail, sophisticated-tasting...and a great way to get soused quickly!


Norm commented on 10/11/2014:

Our preferred variation is:
21⁄4 oz Gin
3⁄4 oz Vodka
1⁄2 oz Kina L'Avion D'Or OR Cocchi Americano
1 twst Lemon zest (as garnish)

The current Lillet doesn't have the amount of quinine that it used to in the 1960s. These two substitutes, we think, make a better drink. One of these, you want to go climb a tree; two, you couldn't climb a tree if you had to.


Stinger

Instructions

Shake, strain, crushed ice, snifter

YieldsDrink
Year
1892
Authenticity
Unknown
Creator
Unknown, but mentioned in William Schmidt's book, "The Flowing Bowl"
Source reference

Gary Regan, The Joy of Mixology

Quickstart
Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
Similar cocktails
Norm commented on 11/08/2014:

I usually use a 3-to-1 ratio of cognac to Crème de Menthe, such as 2 1/4 oz Cognac to 3/4 oz of Crème de Menthe.


yarm commented on 3/21/2023:

William Schmidt has a similar combination of Cognac, crème de menthe, and gum syrup under a different name (The Judge). The Stinger itself was +/- 1910 with the earliest reference that I have being Jacques Straub 1914. I'll parse the Oxford Companion entry later.


Rusty Nail

2 oz Scotch (blended or single malt)
1⁄2 oz Drambuie
Instructions

Stir, strain, rocks, low-ball glass

Notes

Peaty single malts will require more Drambuie to shine through; blended scotch much less

YieldsDrink
Authenticity
Authentic recipe
Creator
Unknown
Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • I know it's a classic and I'm a fan of 2-ingredient-drinks but this is oversweet and just not that appealing.
  • Add a lemon peel and dash of angostura.
  • Tried it with Famous Grouse and 2:1/2 proportions. Might like a bit more Drambuie. Second try was 1:1 Islay & blended, and a fat 1/2 oz Drambuie. More interesting.
Similar cocktails
kc59 commented on 12/09/2013:

I like a slightly different ratio of 2 oz blended scotch and 1/2 oz Drambue. Combine in old fashioned glass, add ice, stir.


Norm commented on 10/31/2014:

Dave Stolz's recipe (which is 2 oz Scotch and 1/2 oz Drambuie) calls for including a wide lemon peel and one dash of Angostura bitters. Muddle the lemon zest, Drambuie, and bitters to express the lemon oil. Add a large ice chunk or two to three ice cubes then add the Scotch. Stir briskly to blend and chill.

Very nice.

http://www.smallscreennetwork.com/video/758/home_bar_basics_rusty_nail/


Dan commented on 11/01/2014:

I reduced the scotch from 2-1/2 to 2 oz to make a more reasonably-sized drink. Robert Hess calls for 1-1/2, but I think that works for a bar where the amount of spirit is controlled. 2-1/2 oz into the mixing glass should be sufficient. I do like the idea of a lemon twist to accent the honey in the Drambuie and a dash of Angostura for complexity.


Rob Roy

2 oz Scotch
1 ds Bitters, Angostura (or Peychaud's)
1 Maraschino cherry (as garnish or)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass (or on the rocks), garnish with cherry or twist

Notes

Can also be made "perfect" with half sweet and half dry vermouth, or "dry" with all dry vermouth.

Picture of Rob Roy
2006 creative commons, Boca Dorada, Wikipedia
YieldsDrink
Year
1894
Authenticity
Authentic recipe
Creator
Named eponymously after an operetta by Reginald de Koven.
Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • A rare case where sweet vermouth is preferred to Punt e Mes. Need to try with barreled Scotch.
  • I had my first Rob Roy at The Cigar Club in the Ritz-Carlton St. Louis.
  • Preferably with smokey whisky
  • 2 dashes bitters
Similar cocktails
  • Bobby Burns — Scotch, Sweet vermouth, Bénédictine, Lemon peel
  • Meat Hook — Rye, Sweet vermouth, Islay Scotch, Maraschino Liqueur, Brandied cherry
  • That'll Take the Edge Off — Scotch, Sweet vermouth, Herbal liqueur, Peychaud's Bitters, Absinthe, Grapefruit peel
  • New Nails — Scotch, Jamaican rum, Drambuie, Swedish Punsch, Bitters, Absinthe, Orange peel
  • For All Of Us — Scotch, Amer Picon, Sweet vermouth, Bitters, Lemon peel

<br />It's really unfair to rate this drink. Use the same vermouth, but use an Islay vs a Highland scotch, and I guarantee you'll get two different rating scores. Likewise, you can use the same scotch but use two different high-quality vermouths and I guarantee you'll get two dififerent rating scores. There's no answer to the dilemma, I'm just bringing it to you're attention.

I suppose you can make the same comment about any drink, but the Rob Roy is particularly sensitive to this issue, simply because Islay scotches are so incredibly different in taste from the other Scotches, that it will profoundly affect rating scores. I hate the peated Scotches typical of Islay, and I love the incredibly smooth and refreshing taste of a Scotch from Hightland. What to do? I haven't a clue! Do you?


The Rob Roy tends to be made with an un-peated blended scotch. Most cocktails that don't specify are this way. The template for this particular cocktail's pretty forgiving & peat can be tasty here. But people who order this would be extremely unlikely to get it made with a peated scotch unless they asked for it.


Cosmopolitan

1 1⁄2 oz Lemon vodka
1⁄2 oz Lime juice
1 wdg Lime
Instructions

Shake, strain, straight up, cocktail glass. Garnish

History

Another version uses much more cranberry juice - 2:3/4:3/4:1-1/2

YieldsDrink
Year
1970
Authenticity
Unknown
Creator
Disputed
Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Nice balance when make with Toby Cecchini's recipe: https://punchdrink.com/recipes/cosmopolitan/ — ★★★★
  • This recipe is very far from what's published by IBA.
Similar cocktails
  • Pink Cougar — Citrus vodka, Limoncello, Triple sec, Lemon juice, Cranberry juice, Grenadine

Would use 1/2 oz of pure cranberry juice (like from Lakewood), for bitterness and red color, NOT the cranberry juice COCKTAIL from Ocean Spray et al. (Cranberry juice cocktail is mostly apple juice.)


The Cosmo was balanced around cranberry cocktail. I think pure cranberry juice is a good addition (and an excellent ingredient in its own right), but a vodka daisy bittered with cranberry is a different drink.


Tried with: 1 3/4 oz Lemon infused gin+ Fat 3/4 oz organic Cranberry juice ( unsweetened)+ Fat 3/4oz Lime juice+ 2/3 oz grand marnier+ 1/5 agave.

Good enough to make again.


Dale Degroff version: 1½ ounces citron vodka, ½ ounce Cointreau, ¼ ounce fresh lime juice, 1 ounce cranberry juice, Flamed orange peel, for garnish.


Bloody Mary

2 oz Vodka
1⁄4 oz Lemon juice (to taste)
1 pn Black pepper (to taste)
1 pn Celery salt (to taste)
1 t Horseradish (to taste)
1⁄2 t Worcestershire sauce (to taste)
1 ds Hot sauce, Tabasco (to taste)
1 wdg Lemon (garnish)
1 Celery stalk (garnish)
Instructions

Shake, strain, rocks, collins glass, garnish.

YieldsDrink
Year
1921
Authenticity
Unknown
Creator
Fernald Petiot, New York Bar, New York, NY. Disputed.
Quickstart
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Spicy over bland. Garnish should include lime wedges, olives and smoked meat or pastrami
  • Pickapeppa, old bay rim, lime, Worcestershire, crystal hot sauce; pickled green beans, celery, etc
  • Add a small squirt of Heinz 57 ketchup to the mix.
Similar cocktails
No similar cocktails found.

With gin this resembles a Red Snapper, though I think that works better as a lowball, 2 oz gin, 2 oz tomato etc., pimola garnish.



Any recommendations on appropriate tomato juice brand/description? I tried this with some Campbell's canned juice and it was one of the saltiest things I have ever had, it just ruined the flavor. Way too much salt, the juice has 980 mg sodium per 12 oz can, so with chloride added, it would be about 0.7% NaCl. Seawater is about 3.5%.


Sidecar

2 oz Cognac
3⁄4 oz Lemon juice
1 twst Orange peel
1 Sugar (to prepare the glass)
Instructions

Shake, strain, serve up in sugar rimmed glass. Garnish with orange peel.

Notes

A few drops of lemon or orange bitters on top is a nice touch.

History

Original ratio was 1:1:1, as quoted by Robert Vermeire. This is the French School. Savoy has this as 2:1:1.

YieldsDrink
Year
1922
Authenticity
Altered recipe
Creator
Ritz Hotel, Paris
Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(68 ratings)
From other users
  • Variant is Difford's Genaro's Sidecar https://www.diffordsguide.com/cocktails/recipe/3360/gennaros-sidecar
  • Cognac burn, tart, and sweet. Wonderful, balanced drink. I was just about at 2:1:1, next time try it.
  • I like 2 cognac, 3/4 cointreau (+ 1/4 St.. Germaine) and 1/2 lemon. A bit sweet but feels more balanced to me. Still trying everyone else's variations. *UPDATE* My best version is 2 cognac, 1 Grand Marnier, 1/2 lemon.
  • This is really good. I'll be enjoying it again for sure. Used Ansac VS cognac — ★★★★★
  • Demerara sugar
  • I prefer the ratios found on Esquire.com. The lemon is very present but does not overwhelm: 1 oz VS cognac 1 oz. triple sec 1/2 oz. lemon juice 1/2 oz. simple syrup
  • Joaquin Simo’s version: 2 oz, Pierre Fernand, .75 PF Dry Curaçao, .75 lemon juice, barspoon 2:1 rich Demerara syrup...
  • use 1840, meyer lemon juice, and cointreau 2, 1, 1 ratio. if I don't have meyer lemon up the cointreau slightly
  • Very good with 2 oz PF 1840, and either (a) 3/4 oz PF dry curaçao and 1 tsp 2:1 simple, or (b) 1/2 oz PF dry curaçao and 1/4 oz 2:1 simple.
  • Arnold replaces 1/4 oz of Cointreau with simple syrup (2, 3/4, 3/4, 1/4)
Similar cocktails
  • Deauville — Apple brandy, Brandy, Triple sec, Lemon juice
  • Planchette — Cognac, Curaçao, Rye, Lemon juice, Orange juice, Cinnamon syrup
  • Outside — Cognac VSOP, Orange liqueur, Lemon juice, Rich demerara syrup 2:1, Orange flower water
  • Carpool — Brandy, Apple brandy, Curaçao, Lemon juice
  • Commando — Bourbon, Triple sec, Absinthe, Lime juice
Dan commented on 11/12/2010:

Originally posted by bschneier. Of several variations, this one has been adopted as the reference side car and is included in the Goodies > Quickstart Cocktails > Classic Cocktails.


Also there's Joaquin Simo's version :

2.0 oz Pierre Ferrand 1840 Cognac

.75 oz Pierre Ferrand Dry Curacao

.75 oz lemon juice

1 barspoon 2:1 Demerara sugar syrup (how much is a "barspoon" anyway?)

 

 


I made Difford's super-easy "Grand Sidecar" a couple weeks ago and was instantly a big fan! Replaces the cognac and Cointreau with just GrandMa since it's already a blend of cognac and orange liqueur.

https://www.diffordsguide.com/cocktails/recipe/892/grand-sidecar

2 oz Grand Marnier

1 oz Fresh Lemon Juice

That's it! Shake, strain, up, orange peel garnish, enjoy! Try one, it's so good! 

Oh, and death to sugar-rimmed glasses!


As written, this drink is really dry - 3 oz of 80+ proof spirit and some lemon juice. You need the sugar rim to hope to have any sense of balance. Thanks,  Zachary


Made 2:1:1 with Torres brandy and PF Dry Curacao. I'm not a person who needs sweetness in drinks, but I think with the dry curacao a small splash of simple would be a good addition or make it according to the recipe above with slightly more orange liqueur.


Daiquiri

2 oz Light rum
1⁄2 oz Simple syrup
Instructions

Shake, strain, straight up, cocktail glass

Daiquiri
2007 Aaron Gustafson, Wikipedia
YieldsDrink
Year
1898
Authenticity
Unknown
Creator
Harry Stout and Jennings Cox
Source reference

Gary Regan, The Joy of Mixology

Quickstart
Curator rating
Not yet rated
Average rating
4.5 stars
(52 ratings)
From other users
  • 2 oz rum, 1 oz lime juice, 0.5 oz simple syrup, 0.25 oz triple sec
  • add mint and shake
  • 3/4 oz simple and use Plantation 3 star. Very tasty
  • Using Barbados rum adds a great flavor — ★★★★★
  • Delicious with Flor de Caña 4 yr, 2:1:0.75, rich simple (per Pietro Collina)
  • With Havana Club 3 year, this (2:1:0.5) is one is among the very best cocktails. A classic for a reason.
  • Excellent made with 2 to 2.5 oz rum, 3/4 oz lime, 1/2 oz rich (2:1) simple -- slightly less simple for some rums, such as El Dorado 12.
  • Starting point: 2 oz rum:3/4 oz lime:1/4-1/2 oz simple. Darker rums go well with demerara or turbinado simple.
Similar cocktails
  • Mexican Razor Blade — Tequila, Lime juice, Simple syrup, Cucumber, Cayenne pepper
  • St. John's Santa Fe — Blanco tequila, Añejo tequila, Lime juice, Agave syrup, Cucumber, Cilantro, Green Tabasco
  • Nutty Aztec — Tequila, Vodka, Triple sec, Aztec Chocolate bitters, Lime juice, Aquafaba
  • Bartlett Tartlet — Cognac, Pear eau de vie, Triple sec, Lemon juice, Simple syrup
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
Dan commented on 11/12/2010:

This version was originally posed by bschneier. It has been adopted as a Quickstart Classic Cocktail.


According to The Gentleman's Companion vol. 2 by Charles H. Baker Jr. (1939)
"Doctors still thought that a lot of yellow jacket malaria cases came from drinking water and swamp mists. The couldn't turn off the swamp water mists but they knew that diluted alcohol was a disinfectant agent against germs. So they put a little rum in their boiled drinking water. This tasted pretty bad so some bright citizen squeezed a lime into the thing, and added a little sugar to modify the acid. Ice made from distilled water took the topical heat off the thing. The 2 originators were my friends Harry E. Stout, now domiciled in Englewood, NJ and a mining engineer associate Mr. Jennings Cox. Time: Summer of 1898. Place: Daiquiri, a village near Santiago and the Bacardi plant, Cuba. Hence the name "Daiquiri."


famico commented on 11/03/2012:

Morgenthaler says the best recipe (which he got from Diffords) is: 2 1/2 oz aged rum, 3/4 oz fresh lime juice, 1/2 oz simple syrup


I've tried many variations on quantities and either aged, light or dark rum. It really just falls into what your personal preferences are. I like the aged and light rum variations with same ratios but at 2oz, 3/4oz and 1/2 oz. Another example is that Robert Hess calls for this ratio but inverts the simple syrup to 3/4oz and lime to 1/2oz. Whether Difford's is the best recipe, again, is a matter of taste. Cheers.


I have been loving this lately as 2 oz Probitas, 1 oz 1:1 cold process simple, 3/4 lime, which is basically Sasha Petraske spec. Thanks,  Zachary


Zachary. You mean 1 oz lime to 3/4 oz simple, right? Because that's the Petraske spec and the same they use at Attaboy etc today. 


Yeah, sorry - I don't have my book and had it flipped in my head. Thanks,  Zachary


Martini

2 1⁄2 oz Gin
1⁄2 oz Dry vermouth
1 ds Orange bitters (optional)
1 twst Lemon zest (or olive, as garnish)
Instructions

Stir, strain, up, cocktail glass, garnish with a twist or olive

Notes

Ratios of Gin to vermouth vary widely. Many enthusiasts prefer much more than the capful or whisper sometimes used. The inclusion of orange bitters is a relatively recent revival of an original ingredient. Use only good, fresh vermouth.

History

Originally made with sweet vermouth. A "dry" Martini designated the use of dry vermouth.

YieldsDrink
Year
1911
Authenticity
Unknown
Creator
Knickerbocker Hotel, NYC (maybe)
Quickstart
Curator rating
Not yet rated
Average rating
4.5 stars
(34 ratings)
From other users
  • Preferred preparation: [Tucci, S.; Taste: My Life Through Food; New York: Gallery Books, 2021.; page 201]. — ★★★★★
  • 2:1 Beefeater 24 to Dolin Dry, orange bitters, lemon peel
  • Letherbee Vernal Gin 2016 — ★★★★★
  • Formula #1 (Turf Club)
  • Use 2.66:1 (2 oz gin, 0.75 vermouth) + orange bitters +lemon peel
  • I tend to use 3:1 instead of 5:1 gin to vermouth.
Similar cocktails

When making a Dry Martini with St. George Terroir Gin, I recommend adding a small amount, no more than a quarter ounce, of Clear Creek's Douglas Fir Eau de Vie. One of the Terroir's botanicals is Doug Fir, and the two spirits meld together beautifully with the vermouth to make something redolent of West Coast forests without being overwhelmingly pine-y (your tastes may vary). Grapefruit bitters are a good way to go in this Martini. If Douglas Fir can't be found, the Terroir still makes an excellent, richly herbal Martini on its own.


Norm commented on 10/11/2014:

The 3-1 ratio of gin to dry vermouth along with orange bitters and a lemon peel is the recipe I use. I've seen this particular variant called the "Nick and Nora". Moving on to "which gins" and "which vermouths" could fill pages.


miker commented on 2/06/2016:

I like this variant from David Wondrich's Imbibe, called Formula #1 (Turf Club). It's a lot sweeter, but I tend to like things on the sweet side.

1.5 oz Old Tom Gin

1.5 oz Italian Vermouth

2-3 dash bitters (I used angostura, but calls for Peruvian)


Gin and Sweet Vermouth with a twist is occasionally known as a "Gin & It".  Not worth making a new recipe, but also delic.


Probably worth mentioning Audrey Sanders' Fitty Fitty Martini (equal parts London Dry and dry vermouth, orange bitters and lemon twist) and Eel Bar's Wet Martini (2:1:1 London Dry, blanc vermouth, and dry vermouth, orange bitters and an expressed orange peel).